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日本食品工学会 | 論文
- A Study on Uniform Microave Heating of Food by Arranging Dielectric Material
- Reduction of Uneven Heating of a Food in an Industrial Microwave Oven by Means of Circular Polarized Wave
- Potential of Raman Spectroscopy in Nondestructive Analysis of Foods
- A Change of Chemical Components and Effect on Anti-allergic Activity in 'Benifuuki' Green Tea Which was Produced With Low Caffeine Processing Machine
- Kitchen Refuse: a Novel Substrate for L (+) -Lactic Acid Production by Rhizopus oryzae in Submerged Fermentation
- Effect of Reducing Sugar on the Maillard Reaction Rate of Freeze-dried Food in the Glassy State
- Enhancement of Lactic Acid Produation from Kitchen Refuse by Rhizopus oryzae KPS 106 Immobilized on Loofa Sponge
- Mid-Infrared Spectroscopic Quantification of Ionic Dissociative Metabolites Based on Three Spectral Extraction Methods
- Kitchen Refuse Utilization for Succinic Acid Production by Actinobacillus succinogenes ATCC 55618
- Effect of Sodium Chloride on Freeze Concentration of Food Components by Freezing and Thawing Technique
- Infrared Spectroscopy for Food Analysis and Its Applications to Food Processing
- Sodium Succinate Recovery and Purification from Kitchen-refuse Fermentation Broth by Salting-out Precipitation Using Antisolvent
- Repeated-batch Ethanol Fermentation of Kitchen Refuse by Acid-tolerant Flocculating Yeast Under the Non-sterilized Condition
- Effects of "Coffee Beverage" Containing Mannooligosaccharides from Coffee on Human Abdominal Fat by Long Term Ingestion
- Higher Value Added Food Product Development Using Mannooligosaccharides from Coffee Bean
- An Industrial Neutral Konjac Preparation Method Using Microcapsules
- Development of Food Engineering and Food Industry
- A Correlation Study of Concentration between Airborne Microorganisms and Airborne Particles
- Microbial Treatment of Oil Contained Wastewater Discharged from Industrial Kitchen
- Effective Production of Hyaluronic Acid Oligosaccharides from Hyaluronic Acid